Instructions: Preparation Time: 20 minutes, plus time to chill

Yield: 4 to 6 servings

Note: You can use fresh or frozen/defrosted strawberries with equally fine results.

1. Place the strawberries in a medium-sized saucepan. Cover and cook over medium heat for 5 to 8 minutes until it looks like soup. Set aside.

2. In another saucepan, combine cornstarch, sugar, and lemon juice. Whisk until uniform.

3. Add the hot strawberry mixture to the second saucepan, whisking constantly.

Cook over medium heat, stirring constantly until thick. This should take about 5 minutes. Stir in the lemon zest.

4. Transfer to a bowl and cool to room temperature. Puree until smooth in a food processor or blender and return to the bowl. Chill until cold.

5. Fold in the cold whipped cream or yogurt, and serve.

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